{"id":145165,"title":"Otantik Curry Udon","modified":"2026-06-16T15:05:52+02:00","plain":"Kal\u0131n ve dolgun udon eri\u015ftelerini nefis, k\u0131vaml\u0131 ve i\u00e7 \u0131s\u0131tan bir Japon k\u00f6risiyle bulu\u015fturan enfes bir Japon tarifi\n\n\n\nCurry udon (\u30ab\u30ec\u30fc\u3046\u3069\u3093), bazen kare udon ya da k\u00f6rili udon olarak da an\u0131l\u0131r; washoku'nun (geleneksel Japon mutfa\u011f\u0131) ve yoshoku'nun (Bat\u0131 esintili Japon mutfa\u011f\u0131) etkilerini bir araya getiren harika bir \u00f6rnektir. Bu yemek, geleneksel bir udon eri\u015ftesi \u00e7orbas\u0131n\u0131 Japon k\u00f6risiyle, yani Bat\u0131'dan Japonya'ya gelen bir k\u00f6ri haz\u0131rl\u0131\u011f\u0131yla birle\u015ftirir. \n\n\n\nBu yemek, 1900'lerin ba\u015f\u0131nda Meiji d\u00f6neminin sonlar\u0131na do\u011fru, udon ve soba konusunda uzmanla\u015fm\u0131\u015f restoranlar\u0131n Bat\u0131 usul\u00fc k\u00f6rili pilav sunan yeni mek\u00e2nlara y\u00f6nelen m\u00fc\u015fterileri yeniden kazanmak istemesiyle ortaya \u00e7\u0131kt\u0131.\n\n\n\nCurry Udon'un k\u00f6kenleri\n\n\n\nK\u00f6kenine dair iki ana anlat\u0131 vard\u0131r: birine g\u00f6re Tokyo'nun Waseda semtinde, di\u011ferine g\u00f6re ise Osaka'n\u0131n Tanimachi semtinde ortaya \u00e7\u0131km\u0131\u015ft\u0131r. \n\n\n\nWaseda, Tokyo k\u00f6keni (1904) :Yakla\u015f\u0131k 1904 y\u0131l\u0131nda, Tokyo'da Waseda \u00dcniversitesi yak\u0131nlar\u0131nda, Kato Asajiro'nun i\u015fletti\u011fi Sanchoan (\u4e09\u671d\u5eb5) adl\u0131 soba restoran\u0131n\u0131n curry udon'u (ilk ad\u0131yla curry nanban) ilk kez servis eden yer oldu\u011fu s\u00f6ylenir. K\u00f6rili pilav\u0131n g\u00f6rd\u00fc\u011f\u00fc ilgiyi fark eden Kato, bu tarifi eri\u015fteye uyarlama fikrini geli\u015ftirdi. K\u00f6ri roux'sunu palamut dashisi ve soya sosundan olu\u015fan et suyunda \u00e7\u00f6z\u00fcp patates ni\u015fastas\u0131yla koyula\u015ft\u0131rarak eri\u015ftelere iyice sar\u0131lan bir \u00e7orba haz\u0131rlad\u0131. \n\n\n\nBu \u00f6zg\u00fcn yeme\u011fin i\u00e7inde domuz eti (o d\u00f6nemde s\u0131\u011f\u0131r eti ve tavu\u011fa k\u0131yasla daha de\u011fersiz say\u0131lan bir et) ve p\u0131rasa bulunuyordu. Sanchoan ayr\u0131ca, yerel bir t\u00fcccarla birlikte \u00f6zel bir baharat kar\u0131\u015f\u0131m\u0131 geli\u015ftirmesiyle de tan\u0131n\u0131r. 2018'den bu yana kapal\u0131 olsa da restoran, bir\u00e7ok ki\u015fi taraf\u0131ndan curry udon'un ger\u00e7ek mucidi (\u201c\u5143\u7956\u201d) olarak kabul edilmeye devam etmektedir.\n\n\n\nEv yap\u0131m\u0131 Japon k\u00f6ri roux\u2019su\n\n\n\nOsaka k\u00f6keni (1908\u20131909) :Bir ba\u015fka teoriye g\u00f6re k\u00f6keni, 1908-1909 y\u0131llar\u0131 civar\u0131nda Osaka'n\u0131n Tanimachi semtine dayan\u0131r. Tokyo k\u00f6kenli bir soba ustas\u0131 olan Tsunoda Torinosuke, Tokyo Soba adl\u0131 restoran\u0131 a\u00e7t\u0131; ancak ba\u015flang\u0131\u00e7ta udon tercih eden yerel m\u00fc\u015fterileri \u00e7ekmekte zorland\u0131. Bat\u0131 mutfa\u011f\u0131na (yoshoku) duyulan ilgiden ilham alarak soba ile k\u00f6riyi birle\u015ftiren ve curry nanban ad\u0131n\u0131 verdi\u011fi bir versiyon yaratt\u0131. Tsunoda ayr\u0131ca kendi baharat kar\u0131\u015f\u0131m\u0131n\u0131 da geli\u015ftirdi. Bu tarif Osaka'da ve Kansai b\u00f6lgesinde b\u00fcy\u00fck ba\u015far\u0131 kazand\u0131, ard\u0131ndan Tokyo'ya geri d\u00f6nd\u00fc. G\u00fcn\u00fcm\u00fczde Meguro'daki (Tokyo) Asamatsu-an (\u671d\u677e\u5eb5) restoran\u0131 bu gelene\u011fi s\u00fcrd\u00fcrmektedir.\n\n\n\nSan\u0131lan\u0131n aksine, yakisoba'da soba eri\u015ftesi kullan\u0131lmaz\n\n\n\nHer h\u00e2l\u00fck\u00e2rda, Taisho d\u00f6neminden itibaren (1910'lar) curry udon ve curry soba, hem Tokyo'da hem de Osaka'da restoran men\u00fclerinde yayg\u0131n bi\u00e7imde yer al\u0131yordu; bu da ne kadar h\u0131zl\u0131 benimsendiklerini g\u00f6sterir. \u00d6nemli d\u00f6n\u00fcm noktalar\u0131ndan biri, Tanakaya'n\u0131n (Sanchoan ile \u00e7al\u0131\u015fan tedarik\u00e7i) 1910'da \u201cta\u015f\u0131nabilir Chikyu Mark k\u00f6ri tozu\u201dnu tescil ettirmesiydi; bu da \u00f6zellikle eri\u015fteler i\u00e7in tasarlanm\u0131\u015f bir k\u00f6ri \u00e7e\u015fnisinin ticari olarak piyasada bulundu\u011funu do\u011fruluyordu. D\u00f6nemin Japon mutfak dergileri de \u015fimdiden curry nanban tarifleri payla\u015f\u0131yordu; bunlar\u0131n baz\u0131lar\u0131 yak\u0131n d\u00f6nemde yeniden g\u00fcn y\u00fcz\u00fcne \u00e7\u0131kar\u0131l\u0131p tekrar haz\u0131rlanm\u0131\u015ft\u0131r.\n\n\n\nK\u0131sacas\u0131, tarih\u00ee belgeler (gazeteler, \u015firket ar\u015fivleri, 1972 tarihli \u854e\u9ea6\u8f9e\u5178 gibi ansiklopediler) curry udon'un Meiji d\u00f6neminde yarat\u0131c\u0131 bir f\u00fczyon olarak do\u011fdu\u011funu do\u011frular: k\u00f6ri baharatlar\u0131yla birle\u015fen ve hafif\u00e7e saran bir k\u0131vam elde etmek i\u00e7in koyula\u015ft\u0131r\u0131lan bir udon dashi \u00e7orbas\u0131. Bug\u00fcn h\u00e2l\u00e2 referans kabul edilen ilk tarif; dashi bazl\u0131, soya sosuyla tatland\u0131r\u0131lm\u0131\u015f, bu\u011fday unu ile kar\u0131\u015ft\u0131r\u0131lm\u0131\u015f k\u00f6ri tozu (veya roux h\u00e2linde) eklenmi\u015f, basit malzemelerle (et, p\u0131rasa) pi\u015firilmi\u015f ve eri\u015ftelere iyi tutunmas\u0131 i\u00e7in ni\u015fastayla hafif\u00e7e koyula\u015ft\u0131r\u0131lm\u0131\u015f bir et suyuna dayan\u0131r.\n\n\n\nCurry Udon'un \u00f6ne \u00e7\u0131kan \u00e7e\u015fitleri\n\n\n\nJaponya'da curry udon'un \u00e7e\u015fitli b\u00f6lgesel ve \u00fcslupsal yorumlar\u0131 vard\u0131r. En \u00fcnl\u00fc varyantlardan biri, yerelde simgesel bir spesiyal (\u201cNagoya-meshi\u201d) olarak kabul edilen Nagoya usul\u00fc curry udon'dur. Patates ni\u015fastas\u0131yla koyula\u015ft\u0131r\u0131lan standart tarifin aksine, Nagoya versiyonunda tavuk ve katsuobushi ile haz\u0131rlanan zengin bir et suyunda \u00e7\u00f6zd\u00fcr\u00fclen, bu\u011fday unu bazl\u0131 bir k\u00f6ri roux'su kullan\u0131l\u0131r. \n\n\n\nDashi, miso \u00e7orbas\u0131nda s\u0131k\u00e7a kullan\u0131l\u0131r\n\n\n\nBu da neredeyse potaj\u0131 and\u0131ran, yo\u011fun k\u0131vaml\u0131 ve kremams\u0131 bir \u00e7orba ortaya \u00e7\u0131kar\u0131r. Nagoya'n\u0131n udon eri\u015fteleri genellikle \u00e7ok kal\u0131n ve yumu\u015fakt\u0131r; bu doyurucu \u00e7orbaya e\u015flik etmek i\u00e7in idealdir. Bu tarif, 1950'ler ve 1960'larda yerel bir haz\u0131r k\u00f6ri markas\u0131 olan Oriental Curry sayesinde pop\u00fclerlik kazanm\u0131\u015ft\u0131r.\n\n\n\nBu b\u00f6lgesel \u00f6zg\u00fcnl\u00fc\u011f\u00fcn yan\u0131 s\u0131ra, standart curry udon yorumlar\u0131 da b\u00f6lgeden b\u00f6lgeye de\u011fi\u015fir. Do\u011fuda, Kanto'da (Tokyo), geleneksel olarak Japon p\u0131rasas\u0131 e\u015fli\u011finde \u00e7o\u011funlukla domuz eti, bazen de tavuk tercih edilirken; Kansai b\u00f6lgesinde (Osaka, Kyoto) favori malzeme s\u0131\u011f\u0131r etidir. Hatta baz\u0131lar\u0131 \u201ccurry nanban\u201d\u0131 (negi ile yap\u0131lan) klasik \u201ccurry udon\u201ddan (daha \u00e7ok normal so\u011fanla haz\u0131rlanan) ay\u0131r\u0131r.\n\n\n\nSon olarak, iki ana \u00fcslup bir arada varl\u0131\u011f\u0131n\u0131 s\u00fcrd\u00fcr\u00fcr: taze palamut ve kombu bazl\u0131 dashiye dayanan, k\u00f6ri tozuyla g\u00fc\u00e7lendirilip ni\u015fastayla hafif\u00e7e koyula\u015ft\u0131r\u0131lan, zarif, umami y\u00f6n\u00fc g\u00fc\u00e7l\u00fc ve hafif baharatl\u0131 bir \u00e7orba sunan otantik geleneksel tarz (soba-ya usul\u00fc); ve bir g\u00fcn \u00f6nceden kalan Japon k\u00f6risinin dashi ya da mentsuyu ile basit\u00e7e seyreltilmesiyle yap\u0131lan, daha koyu ve daha rustik bir sonu\u00e7 veren, evlerde \u00e7ok sevilen ama restoran versiyonuna biraz daha az sad\u0131k olan aile usul\u00fc tarz.\n\n\n\nBamba\u015fka bir sokak lezzeti: sirkeli pirin\u00e7le doldurulmu\u015f tofu kesesi inarizushi\n\n\n\nCurry Udon'un ana malzemeleri\n\n\n\n\n\n\n\nUdon eri\u015ftesi: Kal\u0131n ve yumu\u015fak yap\u0131s\u0131yla yeme\u011fe doyurucu, rahatlat\u0131c\u0131 bir doku kazand\u0131r\u0131r.\n\n\n\nA\u00e7\u0131k renk soya sosu: Marinada ve et suyuna tuzlu, umami y\u00f6n\u00fc g\u00fc\u00e7l\u00fc bir derinlik katar.\n\n\n\nJapon sakesi: Et suyuna derinlik ve hafif bir tatl\u0131l\u0131k verir.\n\n\n\nMirin: K\u00f6ri ve dashinin lezzetlerini hafif bir tatl\u0131l\u0131kla dengeleyen tatl\u0131 bir Japon alkol\u00fcd\u00fcr.\n\n\n\nSusam ya\u011f\u0131: Son dokunu\u015fta ho\u015f bir aroma ve hafif kavruk bir tat katar.\n\n\n\nDashi: Kombu ve kurutulmu\u015f palamuttan yap\u0131lan Japon usul\u00fc et suyudur. Toz h\u00e2linde de bulunur.\n\n\n\nJapon k\u00f6ri roux'su: K\u00f6rinin haz\u0131rlanmas\u0131nda kullan\u0131l\u0131r; haz\u0131r olarak kolayca sat\u0131n alabilir ya da evde kendiniz yapabilirsiniz.\n\n\n\n\n\n\tOtantik K\u00f6ri Udon\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t200 g domuz g\u00f6\u011f\u00fcs eti (ince dilimlenmi\u015f)2 porsiyon \u00f6n pi\u015firilmi\u015f udon eri\u015ftesiMarinasyon1 yemek ka\u015f\u0131\u011f\u0131 hafif soya sosu1 \u00e7ay ka\u015f\u0131\u011f\u0131 m\u0131s\u0131r ni\u015fastas\u0131Bulyon700 ml dashi (ev yap\u0131m\u0131 ya da tozdan haz\u0131rlanm\u0131\u015f)2 k\u00fcp Japon k\u00f6ri roux k\u00fcpleri2 yemek ka\u015f\u0131\u011f\u0131 sake2 yemek ka\u015f\u0131\u011f\u0131 hafif soya sosu1 yemek ka\u015f\u0131\u011f\u0131 mirin2 yaprak jelatinSebzeler ve aromatikler1 so\u011fan (ince dilimlenmi\u015f)3 di\u015f sar\u0131msak (ince do\u011franm\u0131\u015f)2 sap ye\u015fil so\u011fan (ince do\u011franm\u0131\u015f; ye\u015fil ve beyaz k\u0131s\u0131mlar\u0131 ayr\u0131lm\u0131\u015f)\u00dczeri i\u00e7insusam ya\u011f\u0131taze so\u011fan\u0131n ye\u015fil k\u0131s\u0131mlar\u0131 (ince do\u011franm\u0131\u015f)\t\n\t\n\t\tDomuz etini en az 10 dakika marine edin.Wok tavada biraz ya\u011f\u0131 y\u00fcksek ate\u015fte \u0131s\u0131t\u0131n.Marine edilmi\u015f domuz etini ekleyin.\u0130yice k\u0131zarana ve tamamen pi\u015fene kadar soteleyin, ard\u0131ndan kenara al\u0131n.Ate\u015fi orta-y\u00fcksek seviyeye d\u00fc\u015f\u00fcr\u00fcn ve so\u011fan\u0131 birka\u00e7 dakika soteleyin.Sar\u0131msa\u011f\u0131 ve taze so\u011fan\u0131n beyaz k\u0131s\u0131mlar\u0131n\u0131 ekleyip 2 dakika soteleyin.Dashi, soya sosu, sake ve mirini ekleyip kaynamaya b\u0131rak\u0131n.Jelatin yapraklar\u0131n\u0131 ekleyin.Kar\u0131\u015f\u0131m kaynamaya ba\u015flay\u0131nca ayr\u0131 bir kaseye bir kep\u00e7e bulyon al\u0131n. K\u00f6ri roux k\u00fcplerini bunun i\u00e7inde eritin. Tamamen \u00e7\u00f6z\u00fcnene kadar kar\u0131\u015ft\u0131r\u0131n.Eriyen roux kar\u0131\u015f\u0131m\u0131n\u0131 tekrar bulyona ekleyin.Kapa\u011f\u0131n\u0131 kapat\u0131p 15 dakika k\u0131s\u0131k ate\u015fte pi\u015firin.Bu s\u0131rada udon eri\u015ftelerini paket talimat\u0131na g\u00f6re haz\u0131rlay\u0131p s\u00fcz\u00fcn.Domuz etini tekrar bulyona ekleyip 5 dakika daha k\u0131s\u0131k ate\u015fte pi\u015firin.SunumHer kaseye bir porsiyon udon eri\u015ftesi koyun.\u00dczerine etle birlikte bulyondan ekleyin.\u00dczerine biraz susam ya\u011f\u0131 gezdirin.\u0130nce do\u011franm\u0131\u015f ye\u015fil so\u011fan serpi\u015ftirin.\t\n\t\n\t\tK\u00f6ri miktar\u0131n\u0131 ve baharat dengesini damak zevkinize g\u00f6re ayarlayabilirsiniz.\n\t\n\t\n\t\tPlat principal, Soupes et bouillonsJaponaise\t\n\n\n\n\n\nKaynaklar\n\n\n\n\nhttps:\/\/ja.wikipedia.org\/wiki\/\u30ab\u30ec\u30fc\u3046\u3069\u3093 (\u30ab\u30ec\u30fc\u3046\u3069\u3093 – Wikipedia)\u200b\n\n\n\nhttps:\/\/news.nissyoku.co.jp\/restaurant\/grs-42-0015 (Sanchoan'\u0131n d\u00f6rd\u00fcnc\u00fc ku\u015fak sahibi Bay Hisatake Kato, \u201cCurry Nanban\u201d\u0131n k\u00f6kenini anlat\u0131yor – Nippon Shokuhin Shimbun)\u200b\n\n\n\nhttps:\/\/japanesetaste.com\/blogs\/japanese-taste-blog\/an-introduction-to-japanese-curry (Japon k\u00f6risine giri\u015f – Japanese Taste)\u200b\n\n\n\nhttps:\/\/tabelog.com\/tokyo\/A1305\/A130504\/13022123\/dtlrvwlst\/4497374\/ (Curry udon'un do\u011fum yeri kabul edilen Waseda'daki eski bir soba restoran\u0131 – Tabelog)\u200b\n\n\n\nhttps:\/\/housefoods.jp\/data\/curryhouse\/know\/trends02.html (Curry nanban'\u0131n k\u00f6keni \u00fczerine – House Foods)\u200b\n\n\n\nhttps:\/\/www.sirogohan.com\/recipe\/kare-udon\/ (Lezzetli ev yap\u0131m\u0131 curry udon tarifi ve haz\u0131rlan\u0131\u015f\u0131 – Shirogohan.com)\n\n\n\nhttps:\/\/www.foodinjapan.org\/japan\/curry-udon\/ (Curry Udon – K\u00f6ri \u00e7orbal\u0131 udon eri\u015ftesi)\n\n\n\nhttps:\/\/tabelog.com\/tokyo\/A1305\/A130504\/13022123\/dtlrvwlst\/B111736190\/ (Tokyo'daki bir restoran hakk\u0131nda de\u011ferlendirme)\n\n\n\nhttps:\/\/www.reddit.com\/r\/JapaneseFood\/comments\/o18hmu\/how_is_curry_udon_supposed_to_be\/ (Curry udon nas\u0131l olmal\u0131?)","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145165","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=145165"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145165\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/31009"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=145165"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=145165"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=145165"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}